Prep Time: 20 mins | Cook Time: 55 mins | Total Time: 1 hr 15 mins | Yield: 8 to 10 Servings
I got this recipe from my cousin. I am so glad that I gave it a try because I never would have tasted perfection! Oh, man, you have got to try this recipe, I’m telling you! Feel free to add more ingredients if you prefer. Have a great day, friends. Enjoy!
Ingredients:
Casserole Filling:
2 tablespoons unsalted butter
1 cup crumbled Ritz cracker
4 large Vidalia onions
1 ½ cups (6 ounces) shredded cheddar cheese
3 Eggs
½ teaspoon salt
⅛ teaspoon pepper
1 (5 ounces) can of evaporated milk
Crumb Topping:
3 tablespoons unsalted butter, melted
1 cup crumbled Ritz cracker
Directions:
For the Casserole Filling:
Remove the stem off the onions, then slice each into two. Remove the skins of each onion.
Chop each onion into ¼-inch pieces.
Place a saucepan with water on the stove, then add the onion slices into it.
Turn the heat to high and allow the water to boil. Turn the heat down to low, then simmer the onions for about 8 minutes.
Drain the onions, then transfer them into a mixing bowl.
Add about 2 tbsp of butter, then toss until the onions and butter are well blended.
Add evaporated milk and cracked eggs into a large mixing bowl. Beat until well blended.
Add the cooked onions, shredded cheese, salt, pepper, and cracker crumbs. Stir everything until well mixed.
Apply cooking spray in a 9×13-inch baking dish.
Transfer the onion mixture into the prepared baking dish and spread it evenly.
For the Crumb Topping:
In a mixing bowl, add melted butter and cracker crumbs. Stir until well mixed.
Sprinkle the mixture over the casserole.
To Bake:
Place it inside the preheated oven and bake for about 45 minutes or until the top turns golden brown.
Remove from the oven and let it rest for a few minutes at room temperature.
Serve warm and enjoy!
Note:
Feel free to use a different type of onion for this recipe.
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